Preparation method of lotus leaf tea and jasmine lotus tea

Abstract

The application belongs to the field of tea preparation, and particularly relates to a preparation method of lotus leaf tea and jasmine lotus tea. The preparation method of lotus leaf tea provided by the application comprises the steps of cleaning, light supplementing, shearing, fixation, baking and rolling. The light supplementing comprises light irradiation on the cleaned lotus leaf to obtain lotus leaf with preset average color value and color value difference. The fixation comprises one fixation of the sheared lotus leaf at a temperature interval of 220+ / -5 DEG C and two fixations at a temperature interval of 120+ / -5 DEG C. The jasmine lotus tea with good taste and color can be prepared by the method.

Description

Technical Field

[0001] This invention relates to the field of tea preparation, and more particularly to a method for preparing lotus leaf tea and jasmine lotus tea. Background Technology

[0002] Lotus leaves are the leaves of the perennial aquatic herb lotus. The roots and leaves have simple diuretic and laxative effects. Their main chemical components include lotus leaf alkaloids, citric acid, malic acid, gluconic acid, oxalic acid, succinic acid, and other alkaline components with anti-mitotic effects. Lotus leaves also have antipyretic, antibacterial, and antispasmodic effects. After processing, lotus leaves taste bitter, slightly salty, and have a pungent and cooling nature. They have the effects of clearing heat and dampness, promoting yang and dispersing stagnation, removing blood stasis and stopping bleeding, and have certain therapeutic effects on various diseases.

[0003] Lotus leaves are the leaves of the lotus plant (Nelumbo nucifera), a member of the Nymphaeaceae family. Its root is called rhizome, its fruit is lotus, and its stems and leaves are lotus. Lotus leaves are bitter, neutral, and non-toxic. They quench thirst, treat miscarriage and postpartum dry mouth, and relieve dryness and irritability in the heart and lungs. Consuming lotus leaves can cause emaciation, cool and relieve summer heat, quench thirst, and treat diarrhea and fever. Lotus leaves contain various chemical components, including alkaloids such as lotus leaf alkaloids and papaverine, flavonoids such as quercetin, isoquercetin, and lotus glycosides, organic acids such as tartaric acid and citric acid, as well as volatile oils and essential oils.

[0004] Lotus leaves have certain lipid-lowering and weight-loss effects, which can slow down the weight gain of obese rats, inhibit the increase of serum TC, TG, and LDL-C levels in rats, improve the concentration and viscosity of blood, and inhibit the occurrence of fatty liver.

[0005] Activity tests on common food spoilage bacteria and pathogenic bacteria showed that lotus leaves have significant antibacterial effects, especially against microorganisms that mainly reproduce asexually, such as Escherichia coli, Staphylococcus aureus, and yeast. In addition, lotus leaves also have antioxidant and anti-aging effects.

[0006] Existing processing methods for lotus leaf tea generally include:

[0007] (1) Using sun-dried and pulverized lotus leaves as raw materials, the following series of methods are adopted: spreading green → fixing green → kneading → stir-frying twice → shaping → drying, and then storing.

[0008] (2) The process involves a series of steps, including spreading, fixing, rolling, frying, shaping, and drying. High-efficiency substances are extracted mechanically, and then processed into lotus leaf tea bags by a combination of mechanical and manual methods, and finally packaged.

[0009] However, existing processing methods for lotus leaf tea result in an imbalance between bitterness and aroma, failing to effectively guarantee the quality of the tea. Specifically, current processing methods lead to a strong bitterness and astringency, insufficient aroma, high requirements for storage conditions, easy oxidation upon contact with air and sunlight, and a tendency to change flavor when brewed with water above 90℃. Furthermore, the color of the tea liquor may vary slightly due to differences in the harvesting cycle. Summary of the Invention

[0010] At least one aspect and advantage of the invention will be set forth in part in the description which follows, or may be apparent from the description, or may be obtained by practicing the subject matter of this disclosure.

[0011] According to a first aspect of the present invention, a method for preparing lotus leaf tea includes the steps of washing, applying light, cutting, fixing, drying and rolling.

[0012] The supplemental lighting includes illuminating the cleaned lotus leaves to obtain lotus leaves whose average color value and color value difference meet preset values.

[0013] The "killing" process includes first killing the cut lotus leaves at a temperature range of 220±5℃, and then killing them a second time at a temperature range of 120±5℃.

[0014] According to one embodiment of the present invention, the wavelength of the light source used for supplemental lighting is greater than 450nm.

[0015] According to one embodiment of the present invention, the step of obtaining the average color value includes: obtaining an image of a lotus leaf, obtaining the values ​​of the red channel, green channel and blue channel of each pixel in the image, and obtaining their average as the average color value.

[0016] According to one embodiment of the present invention, the color value difference is the mean square error of the values ​​of the red, green and blue channels of a pixel in the image.

[0017] According to one embodiment of the present invention, when acquiring images, a yellow or green light source is used as an auxiliary light source for image acquisition.

[0018] According to one embodiment of the present invention, the time for the first blanching is 5-12 seconds, and the time for the second blanching is 25-30 minutes.

[0019] According to one embodiment of the present invention, the method further includes: aging the kneaded tea embryos in a sealed environment using jasmine flowers that are packaged in a breathable container. The aging process is carried out in a sealed environment with humidity controlled at 60-65%, and the aging process is carried out using circulating airflow from bottom to top for 6-12 hours.

[0020] According to one embodiment of the present invention, the lotus leaf tea after aging is dried by freeze-drying after the jasmine flowers are removed.

[0021] According to a second aspect of the present invention, jasmine tea is prepared using the aforementioned method.

[0022] The lotus leaf tea preparation method and the lotus leaf tea provided by this invention include the following steps: washing, light supplementation, cutting, fixation, drying, and rolling. Light supplementation includes irradiating the washed lotus leaves with light to obtain lotus leaves with an average color value and color difference that meet preset values. Fixation includes performing a first fixation on the cut lotus leaves at a temperature range of 220±5℃ and a second fixation at a temperature range of 120±5℃. In this invention, light supplementation ensures a consistent color of the lotus leaves, and the fixation process guarantees the taste and nutritional components, ensuring a harmonious balance of bitterness and aroma in the lotus leaf tea, thus effectively guaranteeing the quality of the lotus leaf tea. Attached Figure Description

[0023] Figure 1 This is a schematic flowchart of a method for preparing lotus leaf tea disclosed in one embodiment of this application. Detailed Implementation

[0024] The present disclosure will now be discussed with reference to several exemplary embodiments. It should be understood that these embodiments are discussed only to enable those skilled in the art to better understand and thus implement the present disclosure, and are not intended to imply any limitation on the scope of the disclosure.

[0025] According to one embodiment of the present invention, a method for preparing lotus leaf tea includes the steps of washing, applying light, cutting, fixing, drying and rolling.

[0026] Supplemental lighting involves illuminating the cleaned lotus leaves to obtain lotus leaves with average color value and color value difference that meet preset values;

[0027] The process of fixing the leaves involves first fixing the cut lotus leaves at a temperature range of 220±5℃, and then fixing them again at a temperature range of 120±5℃.

[0028] The lotus leaf tea produced by this invention is dark green, free from insect damage and mold. The aroma of the lotus leaf tea is a combination of jasmine and lotus leaf fragrance, the taste is slightly lotus-scented, and when brewed, it produces a yellow-green liquid with uniform, soft, and glossy leaves.

[0029] In this invention, the raw material is harvested by using the freshest lotus leaves that have been out of the water for no more than two days in June. Specifically, the middle 20-40cm, especially the 30cm part, of the lotus leaves is removed, and only the edges of the lotus leaves are used. The harvested leaves are sent to the workshop at 5 o'clock and enter the workshop in a dark environment to ensure that the raw materials are not exposed to the sun and to ensure the freshness of the raw materials.

[0030] In this invention, the first step is the selection of raw materials. To ensure the quality of the lotus leaf tea, tea leaves conforming to the Hebei Provincial Local Standard DBS13 / 002 should be selected. This standard sets strict requirements for the quality, safety, and production process of lotus leaf tea, ensuring the production of lotus leaf tea with excellent taste and color. Secondly, the raw material selection process must choose lotus leaves free from damaged, yellowed, rotten, or withered leaves, possessing their natural color and aroma, and free from any off-odors. Only such lotus leaves can guarantee the quality and taste of the lotus leaf tea.

[0031] In this invention, the washing process is a conventional step used to individually clean the selected lotus leaves. During the washing process, the raw materials should be washed with water that meets drinking water standards and has passed the inspection of the health and epidemic prevention department. Multiple washes should be performed until almost no mud or dirt remains on the surface of the lotus leaves. This not only removes surface dirt but also makes the lotus leaf tea cleaner, ensuring the quality of the tea. Before the washing process, it is important to observe the origin of the lotus leaf tea, understand its place of origin and harvesting time, and inspect the washing effect.

[0032] Due to the inconsistency in the location and growth conditions of lotus leaves during their growth process, even lotus leaves from the same batch may exhibit differences in color, thickness, and appearance. This is reflected in the prepared jasmine lotus tea primarily in the color and taste of the tea liquor. For example, if some lotus leaves receive insufficient sunlight, the resulting lotus leaf tea will have a paler color and less aroma compared to tea made from lotus leaves that have received ample sunlight, although the individual lotus leaves themselves will show little difference in flavor. The inventor addresses this by supplementing the light supply to ensure consistent taste.

[0033] In this invention, supplemental lighting serves to achieve a basic consistency in the color of lotus leaves. By adjusting the wavelength of the light source, supplemental lighting allows the lotus leaf tea to absorb light more evenly during production, resulting in a more uniform color. Furthermore, supplemental lighting technology can further enhance the sweetness of the lotus leaf tea, as photosynthesis is a crucial step in plant growth. Supplemental lighting promotes sugar accumulation in the lotus leaves, making the tea sweeter. Simultaneously, supplemental lighting can also increase the content of lotus leaf alkaloids in some lotus leaves, thereby improving the quality of the tea.

[0034] According to one embodiment of the present invention, the wavelength of the light source used for supplemental lighting is greater than 450 nm. The reason for using a wavelength greater than 450 nm is that light with a wavelength greater than 450 nm has a strong photosynthetic-promoting effect, accelerating the conversion of inorganic substances remaining in the lotus leaves. Under the same conditions, the inventors conducted three different types of experiments: selecting lotus leaves whose growth environment resulted in insufficient light, processing them directly into tea, processing them after supplemental lighting for 12 hours, and processing them into tea using normally grown lotus leaves. The resulting tea infusions were compared and the differences were recorded, as detailed in the table below:

[0035] 1 green A light fragrance with a hint of glutinous rice. Insufficient lighting, no supplemental lighting 2 clear green Delicate fragrance, aroma of glutinous rice Insufficient lighting, supplemental lighting 3 clear green or dark green Delicate fragrance, aroma of glutinous rice Normal lighting, no supplemental lighting 4 clear green or dark green Delicate fragrance, aroma of glutinous rice Normal lighting, supplemental lighting

[0036] Based on the above experiments, it can be confirmed that supplemental lighting can improve the quality of lotus leaf tea or jasmine lotus tea.

[0037] It should be noted that when supplementing lighting, the humidity of the tea leaves should be kept relatively constant by controlling the ambient humidity.

[0038] In this invention, light duration is also an important parameter. Excessive light duration may lead to over-photosynthesis, thereby affecting plant growth and product quality. To ensure the taste of the product, the light duration should be controlled within 12 hours, preferably 12 hours. This short light duration can meet the needs of photosynthesis while avoiding the negative effects of excessive light.

[0039] Furthermore, the wavelength of the light can be visible light greater than 450nm. This wavelength of visible light can meet the energy needs of the lotus leaves without decomposing nutrients. Under such lighting conditions, the lotus leaves can better perform photosynthesis, absorb nutrients, and maintain normal growth and development. At the same time, visible light with a wavelength greater than 450nm also helps maintain the stability of the internal environment of the lotus leaves.

[0040] Because the nutrients in lotus leaves contribute to the flavor but also give lotus leaf tea a bitter taste, the inventors used light to decompose these substances. The light used was ultraviolet light, but experimental results showed that the biomass in lotus leaf tea is stable to ultraviolet light. Prolonged light treatment can reduce the quality of the lotus leaf tea, but the difference in taste is not significant.

[0041] According to one embodiment of the present invention, the step of obtaining the average color value includes: acquiring an image of a lotus leaf, obtaining the values ​​of the red channel, green channel and blue channel of each pixel in the image (i.e., the RGB values ​​of the image), and obtaining their average value as the average color value.

[0042] In this invention, acquiring an image of a lotus leaf is essentially photographing it. The specific method for acquiring the image is not limited and can be chosen appropriately based on actual application needs. For example, a digital camera, scanner, or video capture device can be used to capture the image. When acquiring images, the stability of product quality can be ensured by configuring an independent light source and fixed camera settings. For lotus leaves with uniform appearance, sampling can be selected to acquire individual colors.

[0043] In this invention, the specific processing method for the acquired lotus leaf image is not limited and can be reasonably selected according to the actual application requirements. For example, it can be implemented by image processing software or programming language.

[0044] In this invention, after obtaining the color of each pixel, the average color value is calculated. This can be achieved by summing the values ​​and then dividing by the total number of pixels. The resulting average color value is used as the color feature of the lotus leaf.

[0045] The average color value is calculated using the following formula:

[0046]

[0047] In the above formula, G is the average color value, M is the total number of pixels, and Pr i,j These are the RGB values ​​of the lotus leaf pixels, respectively.

[0048] In this invention, in order to ensure that the color of all lotus leaves is within a reasonable range, the RGB value of the lotus leaf pixel is within a certain deviation range from the RGB value of the reference lotus leaf. When the RGB value of the lotus leaf pixel does not meet the requirements, the lotus leaf is downgraded to ensure the quality and stability of the product.

[0049] In one embodiment of the present invention, color values ​​(81, 137, 127) are set as reference colors, and multiple different color value ranges (divided by blue and green color values) are used, such as the first category (78-82, 135-138, 120-127), the second category (78-85, 138-145, 117-120), and the rest are the third category, which correspond to the raw materials of three different grades of tea.

[0050] According to one embodiment of the present invention, the color value difference is the mean square error of the values ​​of the red, green and blue channels of a pixel in the image.

[0051] In this invention, the degree of deviation in lotus leaf color is further defined; the higher the grade of lotus leaf, the smaller the color value deviation and the more uniform it is.

[0052] According to one embodiment of the present invention, when acquiring an image, a yellow or green light source or a modulated light source is used as an auxiliary light source. When adjusting the selection of the light source, the green and blue channels are mainly used. If a coaxial light source is selected, the desired image is obtained by configuring the color combination within the light source.

[0053] In this invention, using yellow or green light sources or modulated light sources for image acquisition can avoid the influence of irrelevant points, resulting in more reliable data.

[0054] In this invention, the cutting can be performed using conventional lotus leaf cutting procedures, where the cleaned lotus leaves are placed into a cutting machine for cutting.

[0055] In this invention, the blanching step is used to put the cut lotus leaf raw material into a high-temperature blanching machine; at the same time, in order to ensure effective killing of microorganisms and ensure the hygiene and safety of the lotus leaf raw material, the high-temperature blanching machine disinfects the lotus leaf raw material at 200℃±5℃.

[0056] In this invention, the process of fixing the lotus leaves involves both a single fixing and a double fixing. The primary goal of the single fixing is to preserve as many nutrients as possible from the lotus leaves; the goal of the double fixing is to appropriately decompose the lotus leaf alkaloids in the lotus leaves, reducing the bitterness of the tea upon entry, increasing the sweetness, and avoiding the bitter taste of traditional lotus leaf tea.

[0057] Examples 5-15 are shown below. Different blanching operations were used to treat the lotus leaves, and they were brewed with 90℃ hot water, left to stand for 30 seconds, and the first brew was taken for taste evaluation, as shown in the table below.

[0058]

[0059]

[0060] Furthermore, Examples 12-14 were selected as the production process. Jasmine lotus tea, prepared using the tender leaves of wild red lotus from Baiyangdian Lake, has a clear, bright green tea liquor with a fragrant taste, a hint of roasted beans and glutinous rice, a smooth mouthfeel, and a slightly bitter aftertaste. The tea leaves are fresh and vibrant in color, each leaf tightly packed. After aroma enhancement, the lotus leaf tea is dark green. When brewed with 85-90℃ mineral water and left to steep for 30 seconds, the lotus leaf tea becomes plump and well-developed, with the leaves unfurling, becoming thick and uniform. The tea liquor is clear, bright, and subtly emerald green. A light sniff reveals a high-pitched, refreshing fragrance that fills the nasal cavity, instantly uplifting the mood. The taste is delicate and elegant, with a smooth, glutinous rice aroma and a full, layered flavor. Jasmine lotus tea is quite resistant to multiple infusions, retaining a distinct aroma even after more than five infusions.

[0061] According to one embodiment of the present invention, the time for the first blanching is 5-12 seconds, and the time for the second blanching is 25-30 minutes.

[0062] In this invention, the main purpose of the drying step is to dry the lotus leaf raw material after high-temperature fixation under automatic temperature control, so as to obtain high-quality finished tea. Preferably, the drying temperature range is 80℃±5℃, which can not only effectively remove excess moisture from the lotus leaves, but also retain the original nutrients and unique flavor.

[0063] Optionally, to ensure the quality of lotus leaf tea, the moisture content of strip-shaped lotus leaf tea is usually controlled at 5% ± 1%, which not only ensures the fresh taste of the tea but also extends its shelf life.

[0064] Optionally, the drying process of the spherical lotus leaf tea involves a second kneading after the first drying, with a kneading time of 30 minutes ± 5 minutes. The subsequent roasting and aroma-enhancing steps are carried out only after the spherical lotus leaf tea has undergone the second drying.

[0065] In this invention, the kneading step is used to automatically knead the finished tea leaves in a kneading machine. Preferably, the kneading time is 30 minutes ± 5 minutes, which allows the tea leaves to be fully kneaded, resulting in sufficient tea juice extraction and improved tea quality.

[0066] According to one embodiment of the present invention, the method further includes: aging the kneaded tea embryos in a sealed environment using jasmine flowers that are packaged in a breathable container. The aging process is carried out in a sealed environment with humidity controlled at 60-65%, and the aging process is carried out using circulating airflow from bottom to top for 6-12 hours.

[0067] The steps for preparing jasmine tea from tea leaves are basically the same as those for preparing jasmine tea from regular green tea. However, high temperatures should be avoided, as the nutrient control steps are completed earlier, and high-temperature steps should not be used later.

[0068] Optionally, the production process of lotus leaf tea also includes a roasting and aroma-enhancing step, which is used to automatically roast and enhance the aroma of the kneaded finished tea leaves under automatic temperature control.

[0069] After quenching and roasting, lotus leaf tea undergoes the following processes:

[0070] 1. Color sorting: Remove lotus leaf tea leaves that are of poor shape or quality;

[0071] 2. Pressing flowers: Mix a small amount of jasmine flowers and lotus leaf tea together to remove any off-flavors;

[0072] 3. Scenting with Flowers: Select fresh jasmine buds, then nurture them until they are just about to open, at which point the jasmine fragrance is most intense. Then, layer lotus leaf tea and jasmine flowers together for fermentation. Multiple deep scenting processes infuse the tea with a rich aroma. During fermentation, heat is generated, and the temperature should be controlled at around 42 degrees Celsius.

[0073] 4. Jacquard: This technique helps to preserve the fragrance of jasmine flowers, keeping their freshest aroma intact.

[0074] According to one embodiment of the present invention, the lotus leaf tea after aging is dried by freeze-drying after the jasmine flowers are removed.

[0075] In this invention, the loss of nutrients is further reduced by the freeze-drying step.

[0076] Optionally, the hygiene requirements during the production and processing of lotus leaf tea should comply with the provisions of GB14881.

[0077] Optionally, the lotus leaf tea should be inspected after preparation. The inspection rules are as follows:

[0078] 1. Batching:

[0079] A batch consists of the same product, produced using the same raw materials, the same process, and the same production line, and all packaged in good condition.

[0080] 2. Factory inspection

[0081] 2.1 Sampling Method and Quantity

[0082] Sensory requirements, sampling methods and quantities for physicochemical indicators shall be carried out in accordance with GB / T 8302; sample preparation shall be carried out in accordance with GB / T 8303; and sampling methods for microbiological indicators shall be carried out in accordance with GB 4789.1.

[0083] 2.2 Inspection Items

[0084] Sensory requirements, moisture content, and coliform bacteria.

[0085] 2.3 Products must be inspected and qualified by the quality inspection department and accompanied by a certificate of conformity before they can leave the factory.

[0086] 3. Type testing

[0087] 3.1 Sampling Method and Quantity

[0088] Sensory requirements, sampling methods and quantities for physicochemical indicators shall be carried out in accordance with the provisions of GB / T 8302; sample preparation shall be carried out in accordance with the provisions of GB / T 8303; and sampling methods for microbiological indicators shall be carried out in accordance with the provisions of GB 4789.1.

[0089] 3.2 The inspection items are all those specified in the technical requirements of this standard.

[0090] 3.3 Type testing shall be conducted every six months during normal production, and shall also be conducted under any of the following circumstances:

[0091] a) When there are significant changes in the main raw materials, key processes, and equipment;

[0092] b) When production resumes after equipment replacement or a long-term shutdown;

[0093] c) When the factory inspection results differ significantly from the previous type inspection results;

[0094] d) When the relevant national administrative department requests a type test;

[0095] e) Type testing should be conducted before the product is put into production.

[0096] 4. Judgment Rules

[0097] If all test items in the inspection results meet the standard requirements, the batch of products is deemed qualified. If one or more of the test results fail to meet the requirements of this standard, the sampling rate of the same batch of products may be doubled for re-inspection of the non-conforming items. If the re-inspection results still show that one item fails to meet the requirements of this standard, the batch of products is deemed unqualified.

[0098] The lotus leaf tea preparation method provided by this invention includes the following steps: washing, light supplementation, cutting, fixation, drying, and rolling. Light supplementation involves irradiating the washed lotus leaves with light to obtain lotus leaves with an average color value and color difference that meet preset values. Fixation involves performing a first fixation on the cut lotus leaves at a temperature range of 220±5℃, and a second fixation at a temperature range of 120±5℃. In this invention, light supplementation ensures a consistent color of the lotus leaves, and the fixation process guarantees the taste and nutritional components, ensuring a harmonious balance of bitterness and aroma in the lotus leaf tea, thus effectively guaranteeing its quality.

[0099] According to one embodiment of the present invention, lotus leaf tea is prepared using the aforementioned method.

[0100] Optionally, after preparing the lotus leaf tea, the following steps are also included:

[0101] Inner packaging material sterilization step: The inner packaging material is sterilized and disinfected. Preferably, in the inner packaging material sterilization step, the temperature of the packaging workshop is maintained within the range of 15℃-30℃, the room is kept ventilated, the temperature is controlled at 30%RH±5%RH, and the time is 30 minutes.

[0102] Inner packaging step: This step involves quantitatively packaging the roasted and flavored tea leaves using a computer-controlled intelligent dispensing machine and a vacuum packaging machine; the quantity varies depending on the specific packaging method. Preferably, in the inner packaging step, the label on the pre-packaged product should comply with GB7718 and the provisions of the State Administration for Quality Supervision, Inspection and Quarantine Order No. 123, "Decision of the State Administration for Quality Supervision, Inspection and Quarantine on Amending the <Regulations on the Management of Food Labeling>", and the storage and transportation marks on the product packaging and containers should comply with the provisions of GB / T191.

[0103] Packaging steps: This step involves packaging the finished products produced that day into inner packages and then coding them. The coding date should match the actual date.

[0104] Outer packaging steps: This involves using cardboard boxes and pre-packaged ceramic containers. Preferably, the packaging materials should comply with the provisions and requirements of GH / T 1070. The packaging containers and materials should also comply with the relevant national hygiene standards.

[0105] Warehousing procedure: The packaged finished products are stored in a clean, dry, ventilated, dark, insect-free, rodent-free room temperature warehouse. Avoid squeezing and ensure that they are not mixed with toxic, harmful, odorous, volatile, or corrosive items.

[0106] Optionally, when transporting lotus leaf tea, the means of transport must be kept clean and must not be transported together with toxic or harmful substances. During transport and loading / unloading, the tea should be handled with care and must not be subjected to heavy pressure, squeezing, or rain.

[0107] Alternatively, the shelf life of tea products made from lotus leaf tea is 18 months, while the shelf life of tea products made from black tea is 3 years.

[0108] The above description is merely a preferred embodiment of this application and an explanation of the technical principles employed. Those skilled in the art should understand that the scope of the invention involved in this application is not limited to technical solutions formed by specific combinations of the above-described technical features, but should also cover other technical solutions formed by arbitrary combinations of the above-described technical features or their equivalents without departing from the inventive concept. For example, technical solutions formed by substituting the above features with (but not limited to) technical features with similar functions disclosed in this application.

[0109] It should be understood that the sequence numbers of the steps in the invention's content and embodiments do not absolutely imply the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present invention. The foregoing description of embodiments of this disclosure has been provided for illustrative and descriptive purposes. The foregoing description is not exhaustive and is not intended to limit this disclosure to the exact form disclosed. Various modifications and variations may exist based on the foregoing teachings, or various modifications and variations may be derived from the practice of this disclosure. These embodiments were chosen and described to illustrate the principles of this disclosure and its practical application, so that those skilled in the art can utilize this disclosure in various implementations and modifications suitable for the specific purpose of the concept.

Claims

1. A method for preparing lotus leaf tea, characterized in that, This includes the steps of washing, polishing, cutting, fixing, drying, and rolling. The supplemental lighting includes illuminating the cleaned lotus leaves to obtain lotus leaves whose average color value and color value difference meet preset values; the light source used for supplemental lighting has a wavelength greater than 450nm. The blanching process includes blanching the cut lotus leaves once at a temperature range of 220±5℃ and blanching them a second time at a temperature range of 120±5℃. The steps for obtaining the average color value include: obtaining an image of a lotus leaf, obtaining the values ​​of the red, green, and blue channels of each pixel in the image, and obtaining their average as the average color value; Color difference is the mean squared error of the values ​​of the red, green, and blue channels of pixels in an image; When acquiring images, use yellow or green light sources as auxiliary light sources for image acquisition. The first blanching time is 5-12 seconds, and the second blanching time is 25-30 minutes; The method further includes: using jasmine flowers that have been sealed in breathable packaging to ferment the kneaded tea embryos in a closed environment, with the humidity controlled at 60-65%, and using circulating airflow from bottom to top for 6-12 hours.

2. The method for preparing lotus leaf tea as described in claim 1, characterized in that, After the lotus leaf tea has been aged in the cellar, the jasmine flowers are removed and it is then dried using a freeze-drying method.

3. Jasmine lotus tea, characterized in that, Prepared using the method of claim 1 or 2.

Images